Zuppa Di Farro e Pancetta

4.0 1 rating

Prep. 10 min

Total 45 min

6 portions

Ingredients

pecorino cheese cut into pieces
2 oz
2 oz Parmesan cheese, cut into pieces
pancetta cut into pieces (1 in.)
4 oz
4 oz bacon, cut into pieces (1 in.)
extra virgin olive oil
1 oz
yellow onions cut into pieces (1 in.)
2 ½ oz
garlic cloves
2
celery cut into pieces (1 in.)
1 oz
salt
1 pinch
chicken stock divided
32 oz
farro rinsed and drained
5 oz
canned chickpeas rinsed and drained
7 oz
cherry tomatoes cut in half
2 oz
canned diced tomatoes undrained
3 oz
fresh rosemary, leaves only
1 sprig
lacinato kale center rib removed, thinly sliced (1¼ in.) 
2 ½ oz

Difficulty

easy

Nutrition per 1 portion

Sodium 586.5 mg

Protein 15.3 g

Calories 1490.3 kJ / 356.2 kcal

Fat 18 g

Fibre 5.5 g

Saturated Fat 5.4 g

Carbohydrates 33.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Tasting Tuscany 9 Recipes
United States

You might also like...

Vegetable Consommé with Gnocchi

30 min

Power Muesli

25 min

Cilantro Lime Jasmine Rice

35 min

Pea Soup, Lemon Salmon, Broccoli and Potatoes

1 h

Parmesan Stock Cubes

35 min

Tinga de Pollo

40 min

Chicken Enchiladas

40 min

Chicken Fajita Soup

50 min

Baked Chicken Breasts Pizzaiola

55 min

White Bean Soup with Potatoes and Chorizo

35 min

Tortilla Soup

25 min

Ropa Vieja Cubana (Cuban Shredded Beef)

4 h 20 min